Deborah Kriegel (Robbie's Aunt)
Prep. Time: 0:50
oz. jar maraschino cherries - juice reserved, cherries
1 green pepper - seeded, diced
8 oz. can sliced water chestnuts - drained
20 oz. canned pineapple tidbits - drain, juice reserved
1 lb. pork tenderloin - cubed
2 cloves garlic - minced
2 Tbls. vegetable oil
1 tsp. salt
1/2 cup white vinegar
1/4 cup granulated sugar
2 Tbls. soy sauce mixed with 2 Tbls. cornstarch
-Combine cherries, green pepper, water chestnuts, and pineapple in bowl;
-In large saucepan, brown pork and garlic in oil over
-Add enough water to reserved maraschino cherry juice to
make 1/2 cup.
-Add salt, cherry juice/water mixture, and vinegar to
-Simmer, covered, for 20 minutes.
-Remove pork from saucepan.
-Stir sugar, reserved pineapple, and soy sauce/cornstarch
mixture into saucepan.
-Simmer over medium heat until thick.
-Stir fruit/vegetable mixture and pork into saucepan.
Make It A Meal: Serve over
with Won-Ton Soup
on the side. Finish the meal with
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